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Breville|Polyscience Smoking Gun Pro

The Smoking Gun® Pro produces cold smoke, which allows it to be used for any kind of food or liquid. As a flexible hand-held device, it is easy to use for infusion or finishing with a variety of smoky flavors and aromas. Your selection of combustibles including various wood chips, teas, herbs, spices, hay, and even dried flowers is limited only by your imagination. The all-new Smoking Gun Pro features a large robust housing designed specifically to withstand commercial use.

FEATURES

  • Stainless steel removable burn chamber
  • Easy loading
  • Integrated stand
  • Removable fan
  • Removable smoking barrel
  • Variable speed
  • Includes wood chip sample
  • Smoke screen sample
  • Dishwasher-safe components
  • Tool-less disassembly
  • Approved for commercial use

Chef’s Tasting Spoons

The spoons are available in three sizes 150mm, 180mm, 210mm and have a streamline handle with a deep, rounded bowl on both ends. All Clifton tasting spoons are made from high quality stainless steel.

The 150mm and 180mm spoons will fit neatly into the sleeve pocket of the chef’s jacket giving the chef the comfort and convenience of having a spoon to hand when tasting.

Control Freak™ Induction Cooktop

Built to the specifications of many chefs; the Control Freak induction cooktop is the first commercial-grade cooker that precisely holds any cooking temperature from 25°C/77°F to 250°C/482°F with unparalleled precision. Precise temperature setting means you can replicate sublime dishes to exact standards night after night with the Control Freak™ induction cooktop.

The Control Freak™ induction cooktop checks temperatures 20 times per second which allows for instantaneous adjustments that ensure precise temperature holding and the quickest recovery to set temperature throughout cooking.

A through the glass sensor tip contains multiple sensors and directly touches the pan to measure temperature 20 times a second, with electronic feedback and PID technology to deliver unparalleled precision and stability.

Features of the Control Freak™ induction Cooktop

  • Heat intensity control
  • Dual fan cooling system
  • Durable stainless steel housing
  • High-heat resistant induction cooktop ceramic glass
  • Tritan™ Polymer LCD display
  • Color TFT screen
  • USB port allows for software updates
  • Easy clean housing
  • Control knobs are dishwasher safe

Control Freak induction cooktop

“The innovators at Breville® and PolyScience® have raised the bar for induction cooking with The Control Freak™.  We have been using it daily in the commis kitchen at The French Laundry and it has performed flawlessly; better than any induction cooking system we have used to date.  Smart features such as the easily navigable digital display, the precision of its dials, the ability to program recipe settings and maintain temperatures accurately for any length of time, make The Control Freak™ the new gold standard for induction cooking.”

Thomas Keller

 

“For the opening of The Aviary NYC, we decided to only use Breville|PolyScience Control Freak Induction Burners. The versatility, power, and precision are critical for our operations and why we decided to only use the Control Freak.”

Grant Achatz

 

“The Control Freak is one of the most aptly named devices we have used. While other induction burners can be powerful, this one combines power (fast heat delivery) with precision (set to a specific temperature), which is something we haven’t experienced with other induction burners.”

Francisco Migoya
Head Chef Modernist Cuisine

 

“The level of accuracy offered by the Control Freak makes it the perfect surface for virtually any cooking process as well as a precision analytical tool for all aspects of traditional and modern cuisine. It’s temperature precision and stability coupled with durable commercial construction assures consistent operation in the toughest environments while the ability to store cooking profiles and program gives users complete consistency in their recipes and applications.”

Shola Olunloyo 

 

“I love what the geniuses at Breville and PolyScience have done with the utilitarian but not usually versatile induction burner.  With their newest iteration, the Control Freak, they have created a unit which does what it says and much more!  I am able to use the Control Freak in my kitchen and even better when I am on the road, to cook with incredible precision in a way that hasn’t been possible before.

With the smart probe, I can oil poach fish, hold my soup at exact temperatures, and do this all in a catering hall with a strict rules concerning open flames.  The Control Freak has become a staple in my prep kitchens, off premise events, and demonstrations.  I love it.”

Ivan Orkin

 

 

The Control °Freak® induction cooking system is the first of its kind to accurately measure, set and hold 397 cooking temperatures from 86°-482°F. The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. Probe Control™ remote thermometer to precisely control the temperature of both water and fat-based liquids. The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for simple one-touch recall.

Brought to you by Breville | PolyScience coming together to bring great design and unparalleled precision to the culinary world.

 

 

Clifton Food Range Immersion Circulator

The design of Clifton Food Ranges 56 litre immersion circulator included the input from professional chefs that require portability or have limited kitchen space.  This high quality immersion circulator can be fitted in seconds to a standard stainless or polycarbonate gastronomy tank or round, straight-sided circular pot with a diameter of 30 cm or more (minimum depth 15 cm) and maximum volume of approximately 56 litres. This covers most common stock pot sizes. When not in use, the immersion circulator can be easily stored away taking up little space.

Product Features:

  • Actual temperature is clearly displayed to 0.1°C.
  • Integrated timer can be set between 1 minute and 99 hours.
  • Audio/visual notification at the end of the set period.
  • The entire case is constructed from high quality stainless steel.
  • The heater and stirrer mechanism are completely surrounded by a stainless steel cage which prevents pouches coming into contact with them.
  • The stirring propeller is manufactured from stainless steel and therefore virtually unbreakable.
  • The cage can be quickly removed to assist cleaning.
  • If the water drops below the recommended minimum level or the unit is inadvertently switched on without being immersed in water, ‘FILL’ appears on the display as a visual alert and both heater and stirrer are immobilised.
  • The clever clamping method eliminates the risk of the unit being inadvertently dropped into water.
  • The circulator can be easily carried around using the sturdy trade mark ‘orange handle’.

 

Integrated Unstirred Water Baths

Using the same high precision PID controller found on all Clifton Food Range® products, accuracy and repeatability are guaranteed. Actual temperature is clearly displayed to 0.1°C. Heaters and temperature sensors are concealed under the tank. If required, the integrated timer can be set between 1 minute and 99 hours. There is audio/visual notification at the end of the set period after which the bath still continues to operate at the set temperature. Current time and temperature settings are retained in memory even after ‘power off.’

Features

The ‘space saving’ bath can be integrated into a new or existing kitchen establishment and easily assembled using the clear, concise instructions. The unit consists of an under-mounted heater on the tank and large bore, (38mm diameter) flip top drain fitted into each tank, for connection to standard waste outlet. Control panel is brushed stainless steel, with fixing holes and graphic overlay.

Controller and tank are pre-calibrated as a matched pair. The underside of the drop in tank is enclosed to prevent access to the wiring. When installing, access should be made available for maintenance by a qualified electrical personnel. To assist installation, all electrical and temperature probe connections are clearly marked and fitted with plugs and mating sockets.

Temperature can be easily and rapidly set with the push button, wipe clean control panel mounted on the front of the work surface.

If the water in the tank drops below the recommended minimum level or the unit is inadvertently switched on without being filled with water, ‘FILL’ appears on the display as a visual alert and gives run dry protection.

Each bath is supplied with a stainless steel lid(s) which has an easy grab insulated handle. Constructed from high quality stainless steel. The bath is also supplied with a removable stainless steel perforated shelf which provides effective distribution of heat uniformly throughout the bath by convection.

Configurations

The following configurations are available:

  • Single 8 litre tank with Single Control (CFSINGLE008)
  • Single 28 litre tank with Single Control (CFSINGLE028)
  • Double 8 litre tanks with Double Control (CFDOUBLE008)
  • Double 28 litre tanks with Double Control (CFDOUBLE028)

The Sonicprep

Since it applies insignificant amount of heat and can finish the process in less than 2-3 minutes, it maintains vivid flavor and aroma, causes no loss of nutrition, maintains bright colors of ingredients and creates a rounder and smoother flavor. Because of short processing times, it provides maximum flexibility for chefs.

The system is comprised of 4 major components: generator, converter, probe and sound box. Through the probe, it applies 20,000 cycles of high-frequency ultrasonic waves. In liquid, the probe tip releases rapid vibrations that cause expansion and collapsing of microscopic bubbles.

 

Features

  • Ultrasonic processor with 400 Watt
  • Power output control to match power to the application
  • Continuous or timed (0-15 minutes) operation
  • Pulsed mode to minimize heat generation
  • Broad process range from 1 ml to over 500 ml per sample
  • Power output meter to monitor power and permit reproducability
  • Includes a high-efficiency converter which requires no internal cooling
  • Supplied with a standard 1/2″ titanium probe
  • Supplied with a sound box with transparent door to reduce high noise level

Rotary Evaporator

The Rotary Vacuum Evaporator has been customized for culinary applications. Want to add the fresh, concentrated essences of your favorite herbs or combine the flavors and aromas of fruits and vegetables? Anything is possible.

While most chefs are familiar with regular distillation process, this technology adds another dimension: it works under reduced pressure, which lowers the boiling point to as low as 35°C. By remaining at such low temperatures, valuable flavor compounds are preserved and will add to complexity of the result.

Features

  • Two independent safety circuits avoid an overheat situation of your heating bath: If bath temperature overshoots by 5 °C and if your water bath runs dry, heating will be switched off automatically
  • To protect you from splashes and scalding, the Hei-VAP heating bath features an integrated pour spout to remove bath fluid safelyHeating bath is constructed with a double wall for your protection against burns and scalding
  • The guard hood covers the bath even if the heating bath is adjusted horizontally to its most extreme limit
  • A metal guide between the heating bath and the base unit prevents bath instability
  • To protect your heating bath against short-circuits and systematic corrosion, the cable coupling complies with the protection class IP 67
  • For your protection, the operating panel is located underneath a protective canopy so as to keep your hands out of the dangerous zone of rotating flasks, steam and splashing bath fluids
  • All heating baths feature non-slip handles with safety grip to protect you from scalding bath liquids and allow for easy installation/removal of the bath
  • A separate on/off switch for heating prevents unintentional heat-up. The button is illuminated for visual control
  • Glassware assemblies are optionally available with transparent plastic safety coating ensuring ultimate protection while allowing visual control at all times

At Alinea Restaurant in Chicago the rotary evaporator is used to extract herb aromas like basil. Another innovative application by Alinea is to distill the pure chili’s essence. During that process the chemical capsaicin, responsible for the heat, is left behind. A unique flavor experience is guaranteed.


Johnny-328x491
Tony Conigliaro, mixologist from The Drinks Factory, UK  with the Polyscience Rotary Evaporator making magic together at Melbourne’s new Dinner by Heston.
Grant Collins cocktail maestro with the Polyscience Rotary Evaporator at West Hotel Sydney
Max-Venning-408x230
Tony Conigliaro and Max Venning from the Drinks Factory UK, loving their Polyscience LM6 chiller, at Dinner by Heston, Crown towers Melbourne.

 

Anti-Griddle

The resulting flash freezing enables you to quickly turn sauces, purees, crèmes, vinaigrettes and other foods into very different solid or semi-frozen creations. Cool, creamy centers and crunchy surfaces can be created in just seconds with the PolyScience Anti-Griddle featuring a -34.4°C plate that allows rapid unidirectional freezing.

The Anti-Griddle flash freezing technique, originally inspired by Chef Grant Achatz, allows you to easily prepare appealing dual-texture creations and explore an entirely new culinary realm. The possibilities are truly endless.

Simple-to-Master Techniques

The Anti-Griddle’s flat, ultra-cold work surface lends itself to three basic techniques: (1) freezing just the bottom surface of the item, leaving the top cool or at room temperature; (2) flipping the item over and freezing both the top and bottom, creating crunchy surfaces with a creamy center; and (3) freezing everything solid. Some chefs even use the Anti-Griddle to create layered dishes consisting of different foods, flavors, and textures. You can also use the Anti-Griddle to create freeform shapes, such as initials, by piping thick liquids onto its surface much as you would decorate a cake.  Just how solid the food becomes depends on its freezing point, thickness, and how long you leave it on the freezing surface. For example, you can squeeze freshly made crème anglaise onto the Anti-Griddle, lay a stick in the thick cream and then turn it with a spatula to create a frozen crème anglaise lollipop with a still-creamy center.

Practical Tips

Prior to ‘firing up’ the Anti-Griddle, you might want to give the griddle surface a light coating of non-stick spray. Also, for best results, use thicker liquids and stronger flavors. Thicker liquids give you more control over the final shape and texture (frozen solid or creamy inside); stronger flavors compensate for the numbing effect of cold on the taste buds.  Here are some examples of dishes created using the Anti-Griddle:

  • Crème brulee lollipops
  • Sour cream balls with salmon and frozen fruit foam rolled in cheese
  • Half frozen chocolate pudding with a thin layer of avocado, spicy candied walnuts and strawberries confited in a strawberry-red wine gastrique
  • Frozen English pea lollipops
  • Bay scallops with Concord grape
  • Frozen basil peppermint olive oil
  • Carbonated sorbet
  • Lozenge of Concord grape puree
  • Sweetened frozen disk of chestnut puree with a divot to hold a pool of maple syrup
  • Applewood ice cream
  • Frozen foamed sabayon floating in a sea of espresso
  • Mango and sesame oil lozenge
  • Frozen apricot foam star with a shot of frozen espresso
  • Layers of frozen espresso, apricot, and cream semi-freddo
  • Semi-frozen honey lozenge
  • Frozen Mexican hot chocolate foam, dusted with cinnamon and cocoa, served with a warm spicy chocolate sauce
  • Organic yogurt and strawberry canapés
  • Spray flavors on the anti-griddle and scrape to make instant granita
  • Frozen lemon curd
  • Mara de des Bois with frozen yogurt
  • Semi-frozen vinaigrettes
  • Whipped cauliflower with orange glace and ginger salt
  • Watermelon-tomato popsicle

Clifton Freezdryer

Added to stocks, sauces and other prepared meals, the freeze dried items will rehydrate to be almost as fresh as the day they were first prepared. Make and blend your own freeze dried components as opposed to buying them.

Bulk prepared components have an extended shelf life when properly stored in airtight containers. Freeze drying does not usually cause shrinkage or toughening.

In addition, flavours, smells and nutritional content remains unchanged. Freeze drying also causes less damage to the food item than other dehydration methods which use heat and can change the properties of the foodstuff.

Freeze dried products can be rehydrated (reconstituted) quickly and easily.

If a freeze dried substance is sealed in a vacuumed, airtight container (eg vacuum bag) which prevents the reabsorption of moisture, the food may be stored at room temperature without refrigeration, and be protected against spoilage.

The freeze drying process involves prefreezing in the condenser or a suitable freezer.

This converts water to ice and the vacuum process removes the ice as vapour without going through the liquid stage – a process called sublimation.

Accessories

  • CFFDT: Trolley system on which the unit can be mounted for ease of movement around kitchen
  • CFFD300T: Additional 300mm tray
  • CFFD300S: Additional 300mm shelf
  • CFFD300R:  Additional 300mm rack, including 3 trays and 3 shelves.

Clifton Foodfuge

Clifton Food Range® have introduced a new centrifuge which is a compact table top high speed unit taking 4 x 250ml bottles (supplied) on a swing out rotor. After blitzing down food items e.g tomatoes, grapefruit in a blender or juicer, they can be placed into the tubes and spun at high speed in the Clifton Foodfuge.

The Clifton Foodfuge will separate particulates from liquids extracting all the flavour. It will separate the components of the food by density so that heavier components are at the base and liquid at the top. This produces clear intense flavoured liquids which can then be used as part of a dish or in a cocktail. The centrifuge will produce liquids pastes and other buttery like textures.

The number of components produced can vary on the food type. For example peas separate into three items, the shells at the base, a thin layer of a puree type substance and then the clear pea liquid. Use these in the creation of exciting new dishes which fool the senses or use the liquids for creating unusual cocktails.

Play with peoples’ senses – when foods are spun down, flavours alter and colours change dramatically. For example, tomatoes spin down to create an intense clear transparent liquid.

High quality build and features:

  • Rapid acceleration and deceleration ensuring components stay separated.
  • Max speed 5000 rpm.
  • Speed can be adjusted.
  • Full safety features includes a rotor imbalance warning and lid lock.
  • High speed centrifuge taking 4 x 250ml bottles on a swing out rotor.
  • Includes:
    • FC4X250: Swing out rotor 250ml (holds 4 bottles)
    • FC250NB: 250ml Food safe bottle for bucket x 4

Henkelman Polar 52

The POLAR machines are characterised by a solid construction which guarantees an efficient and long life, with optimal packaging results. This model is best suited for high capacity vacuum sealing, such as the packaging of food products or catering for restaurants and venues. Henkelman vacuum sealers are also used in the industry to packages electrical mechanical components, medical and chemical products, and consumer goods.

Features

  • Vacuum Optimal final vacuum 99.99% ( 0.1 Mbar)
  • Gas-flush injecting food-gas for product protection and longer shelf life
  • Soft-air Controlled ventilation for protection of product and packaging
  • Twin seal bars for double packing capacity.

Optional Extras

  • Insertable plate for packaging liquid products
  • Service kit for standard maintenance
  • Compact label printer (Zebra Technologies)
  • Optional Advanced Control System panel:
    • Intuitive interface which is easy to program and understandable
      thanks to its fully animated functions.
    • Full color 4,7 inch LCD screen. Standard in 5 languages.
      Real time/date displayed. Oil cleaning program.
      Service data storage. Liquid Control and M.A.P. available
    • Standard sensor control. Special integrated functions such as sequential
      vacuum, red meat and external vacuum are easily activated.
    • Easy and fast programming on a computer (up to 100 labels and 20 programs),
      which can easily be transferred on the machine via USB.
    • Three access levels with different user rights.
      Dealer- owner- and operator. Settings can be saved and protected
      ensuring consistent and reliable results every cycle.

Henkelman Marlin 52

The Marlin series of vacuum sealers are ideal for restaurants, catering businesses, and small production companies. The Marlin 52 is one of the most widely sold floor models, with an optimal capacity for an attractive price.

Features

  • Floor model
  • Full Stainless steel construction
  • Full Stainless steel deep-drawn vacuum chamber for optimal hygiene
  • Transparent lid
  • Easily removable wireless sealing bars in vacuum chamber
  • Dual seal bars for double packing capacity
  • Insert plates for adjusting vacuum chamber height
  • Vacuum Optimal final vacuum 99.98% (0.2 Mbar)
  • Soft-air Controlled ventilation for protection of product and packaging

Optional Extras

  • Insertable plate for packaging liquid products
  • Service kit for standard maintenance
  • Gas-flush injecting food-gas for product protection and longer shelf life
  • Compact label printer (Zebra Technologies)
  • Optional Advanced Control System panel:
    • Intuitive interface which is easy to program and understandable
      thanks to its fully animated functions.
    • Full color 4,7 inch LCD screen. Standard in 5 languages.
      Real time/date displayed. Oil cleaning program.
      Service data storage. Liquid Control and M.A.P. available
    • Standard sensor control. Special integrated functions such as sequential
      vacuum, red meat and external vacuum are easily activated.
    • Easy and fast programming on a computer (up to 100 labels and 20 programs),
      which can easily be transferred on the machine via USB.
    • Three access levels with different user rights.
      Dealer- owner- and operator. Settings can be saved and protected
      ensuring consistent and reliable results every cycle.
    • Guaranteed traceability and controllability with 5 operator access codes.
      (Automatic storage of: active operator, packed product,
      amount of cycles, settings, time and date).

Henkelman Boxer 52

 

The Boxer 52 is the perfect machine for efficient cooking concepts like Sous-Vide and Cook & Chill.
Professional product presentation and improved product quality (product maturing in packaging, no loss of aroma) combined with increased turnover due to longer shelf life (more variation and spread in product range) make the Boxer 52 ideal for retail trade – restaurants – catering – supermarkets (meat, poultry, fish, cheese, vegetables etc.)
Optimal packaging contributes to food safety and HACCP standards.

Features

  • Table model
  • Stainless steel housing
  • Stainless steel deep-drawn vacuum chamber for optimal hygiene
  • Transparent lid
  • Easily removable wireless sealing bars in vacuum chamber
  • Two seal bars for increased package production
  • Insert plates for adjusting vacuum chamber height
  • Vacuum – Optimal final vacuum 99.80% (2 Mbar)
  • Soft-air – Controlled ventilation for protection of product and packaging
  • Trennseal – 1 x 3.5 mm convex sealing wire + 1 x 1.1 mm round cutting wire / One time setting (cut off remaining flap)
  • Insertable plate for packaging liquid products

Optional Extras

  • Connection for external vacuuming food containers
  • Service kit for standard maintenance
  • Special control options for specific applications
  • Special machine adaptations for specific products and/or production environments
  • Double Seal – 2 x 3.5 mm convex sealing wire for optimal moisture elimination (double protection)
  • 1-2 Trennseal – 1 x 3.5 mm convex sealing wire + 1 x 1.1 mm round cutting wire / Independent time setting (shrink bags)
  • Wide Seal – 1 x 8.0 mm flat sealing wire
  • Gas-flush – Injecting food-gas for product protection and longer shelf life

 

Henkelman Boxer 42

The Boxer 42 is the perfect machine for efficient cooking concepts like Sous-Vide and Cook & Chill.
Professional product presentation and improved product quality (product maturing in packaging, no loss of aroma) combined with increased turnover due to longer shelf life (more variation and spread in product range) make the Boxer 42 ideal for retail trade – restaurants – catering – supermarkets (meat, poultry, fish, cheese, vegetables etc.)
Optimal packaging contributes to food safety and HACCP standards.

Features:

  • Table model
  • Stainless steel housing
  • Stainless steel deep-drawn vacuum chamber for optimal hygiene
  • Transparent lid
  • Easily removable wireless sealing bars in vacuum chamber
  • Trennseal – 1 x 3.5 mm convex sealing wire + 1 x 1.1 mm round cutting wire / One time setting (cut off remaining flap)
  • Insert plates for adjusting vacuum chamber height Packaging
  • Insertable plate for packaging liquid products
  • STOP button for partial/full cycle interruption
  • Digital maintenance program for pump

Advanced Control System
Full colour screen with user-friendly interface

This control comes with;

  • Intuitive interface which is easy to program and understandable thanks to its fully animated functions.
  • 6 languages operational mode
  • 20 programs adjustable in % and mbar/ hPa
  • USB port for data transfer
  • Full color 4,7 inch LCD screen. Standard in 5 languages. Real time/date displayed. Oil cleaning program. Service data storage. Liquid Control and M.A.P. available
  • Standard sensor control. Special integrated functions such as sequential vacuum, red meat and external vacuum are easily activated.
  • Easy and fast programming on a computer (up to 100 labels and 20 programs), which can easily be transferred on the machine via USB.
  • Program access security: Three access levels with different user rights. Dealer- owner- and operator. Settings can be saved and protected ensuring consistent and reliable results every cycle
  • Guaranteed traceability and controllability with 5 operator access codes. (Automatic storage of: active operator, packed product, amount of cycles, settings, time and date).Henkelman has developed a special software to easily program this display. You can ask your local distributor for this program.

Sealing system Options

  • Double Seal – 2 x 3.5 mm convex sealing wire for optimal moisture elimination (double protection)(optional)
  • 1-2 Trennseal – 1 x 3.5 mm convex sealing wire + 1 x 1.1 mm round cutting wire / Independent time setting (shrink bags) (optional)
  • Wide Seal – 1 x 8.0 mm flat sealing wire (optional)

Optional Extras

  • Connection for external vacuuming food containers
  • Service kit for standard maintenance
  • Special machine adaptations for specific products and/or production environments

Henkelman Jumbo 42

The Henkelman Jumbo series are ideal for vacuum-sealing food for use in sous vide cooking on a large scale, such as in hotels, restaurants and catering businesses. The sealer will cleanly and efficiently evacuate air and seal the vacuum bag, which will allow the food items to have a longer life on the shelf. The Jumbo series is also ideal for packaging non-food items, such as electrical components, medical and chemical products, and other consumer goods.

Features:

  • Table model
  • Suitable for a large range of products and dimensions
  • Full stainless steel conception
  • Deep-drawn vacuum chamber with round corners for optimal hygiene
  • Transparent lid
  • Easily removable wireless sealing bars
  • Double Seal – 2 x 3.5 mm convex sealing wire for optimal moisture elimination (double protection)
  • Insert plates for fast vacuum cycle and product adjustment
  • Insertable plate for packaging liquid products
  • Gentle air flow return for better product protection
  • Compact budget

Optional EXTRAS:

  • Hose connection for external vacuuming food containers
  • Service kit for standard maintenance
  • Second seal bar for double packing capacity

Henkelman Jumbo 35

The Henkelman Jumbo series are ideal for vacuum-sealing food for use in sous vide cooking on a large scale, such as in hotels, restaurants and catering businesses. The sealer will cleanly and efficiently evacuate air and seal the vacuum bag, which will allow the food items to have a longer life on the shelf. The Jumbo series is also ideal for packaging non-food items, such as electrical components, medical and chemical products, and other consumer goods.

Features:

  • Table model
  • Stainless steel housing
  • Stainless steel deep-drawn vacuum chamber for optimal hygiene
  • Transparent lid
  • Easily removable wireless sealing bars in vacuum chamber
  • Insert plates for adjusting vacuum chamber height Packaging
  • Optimal final vacuum 99.80% (2 Mbar)
  • Double Seal – 2 x 3.5 mm convex sealing wire for optimal moisture elimination (double protection)
  • Insertable plate for packaging liquid products
  • Digital Control – Time control for vacuum and seal Support Control Functions
  • STOP button for partial/full cycle interruption
  • Digital maintenance program for pump

Optional EXTRAS:

  • Hose connection for external vacuuming food containers
  • Service kit for standard maintenance

Trolley For vacuum machines

The universal trolley is suitable for the table top Jumbo and Boxer 35 and 42 models and ideal to increase the mobility of the machine, to store labels and bags and use space optimally.

Features

  • Swivel castors lock & brake
  • Extended mobility
  • Labels and pouches storage
  • Optimal use of space

Vacuum Packing – Channel & Chamber bags

Boxes of 1000 Vacuum pouches 70 Um

These are our standard sous vide cooking vacuum bags, suitable for chamber vacuum machines, such as the Polyscience 300 series or Henkelman vacuum sealers. Please ensure that your sealing bar is wider than the first measurement to ensure suitability.

150 mm x 200 mm (70UM150200)
165 mm x 250 mm (70UM165250)
200 mm x 300 mm (70UM200300)
250 mm x 300 mm (70UM250300)
200 mm x 400 mm (70UM200400)
250 mm x 350 mm (70UM250350)
300 mm x 350 mm (70UM300350)
300 mm x 450 mm (70UM300450)
350 mm x 400 mm (70UM350400)
350 mm x 450 mm (70UM350450)
400 mm x 450 mm (70UM400450)

Boxes of 1000 heavy duty cooking pouches

These heavier gauge sous vide cooking vacuum bags, suitable for chamber vacuum machines. They are used for sharp products and products containing bone.

100UM and 120UM bags available.

Shrink Bags

After vacuum sealing these sous vide vacuum bags the are plunged into boiling water for a few seconds to shrink the bag around the food. These bags are suitable for chamber vacuum machines and can be used for sous vide cooking, product shaping and presentation.

170 mm x 170 mm
130 mm x 280 mm
205 mm x 320 mm

Channel bags

Suit Polyscience 150 and 200 series vacuum sealers as well as most major brands like Sunbeam food saver and all direct suction vacuum sealers. These pouches are laminated with channels in one side to assist with the direct vacuum process and are sold in bundles of 100

150 mm x 300 mm (CHL3016)
165 mm x 250 mm (CHL3017)
200 mm x 300 mm (CHL3018)
250 mm x 350 mm (CHL3019)
280 mm x 400 mm (CHL3024)
250 mm x 450 mm (CHL3025)

To place an order online Click here or call Dale Prentice 0428 623 295.

Pouches can be purchased in lots of 100.

All orders are plus freight or postage where applicable.